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Cooking Tips

How To Prepare Choux Pastry Step By Step At Home

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Cooking Tips

How To Prepare Choux Pastry Step By Step At Home

June 21, 2017
How-to-make-choux-pastry
No wonder these little pastries earned the name “choux”, meaning little cabbage. It describes them perfectly!

If there’s one thing the French do well, it’s their delicious French desserts.

A key element of many, from chocolate eclairs to profiteroles, is a beautiful choux pastry. Pronounced “shoo”, it is unusual because it’s “cooked” before it’s baked and uses steam created by the eggs as the raising agent.

Here, Australian food experts Fran Abdallaoui and Pamela Clark take us through how to make choux pastry step by step, with all their secret choux pastry tips to get it right, every time (click through the gallery below).

Text & Photos: The Australian Women’s Weekly

READ MORE:
Your Step-by-Step Guide To Making Creamy Panna Cotta At Home
Serve Up This Wonderful Roast Almond Shortbread For Your Tea Party

7 Secrets To Baking The Perfect Chocolate Chip Cookies

https://www.womensweekly.com.sg/gallery/food/cooking-tips/how-to-prepare-choux-pastry-step-by-step-at-home/
How To Prepare Choux Pastry Step By Step At Home
Step 1
image

Preheat oven to 220 C (200 C fan-forced). Grease two oven trays. Combine 75 g butter, ½ tsp of salt and ¾ cup (180 ml) of water in a medium saucepan. Bring to the boil. do not let the water boil for longer than necessary while melting the butter as it will evaporate and affect the balance of ingredients.

Photo: Pixabay
Step 2
image

Add the flour all at once, beating with a wooden spoon until mixture is smooth and pulls away from the side of the saucepan to form a ball. Continue to beat for a further 30 secs to 1 min over low heat.

Step 3
image

Transfer dough to a medium bowl. Using a wooden spoon, beat 3 eggs into dough, one at a time, beating vigorously and thoroughly after each addition. Add enough of a fourth beaten egg to dough until it is thick and glossy and just falls from the spoon – not all the egg may be needed.

Step 4
image

Drop rounded teaspoons of dough, 3 cm apart, onto prepared trays. Sprinkle or spray puffs with a little water. Bake for 10 mins. Reduce heat to 200 C (180 C fan-forced). Bake for a further 15 mins or until puffs are golden. Cut a small opening in base of each puff; return to oven for 5 mins or until puffs are dry.

Did You Know? The puffs “puff” because the steam is trapped inside them, causing them to rise up and out.

Step 5
image

Choux pastry fillings can be sweet or savoury mixtures, such as thick custard or vanilla-scented cream.

Step 6
image

Once cooked and cooled, these puffs can be frozen, then refreshed in the oven before serving, meaning you can have them on hand for those unexpected guests!

  • TAGS:
  • Bake
  • Baking
  • Butter
  • choux
  • choux pastry
  • Dessert
  • French
  • How-To
  • Pastry
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